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Royal Crown Fried Rice by How Daily

Recipe for Royal Crown fried rice

Tasty fried rice with mixed vegetable, ham, sausage and prawns that is enveloped within a golden delicious omelette.
Course Main
Cuisine Vietnamese
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2
Author Victoria


  • 2 cups cooked rice left over rice
  • 2 eggs for coating
  • 2 Tbsp finely diced beet
  • 1/2 cup diced carrot
  • 1/2 cup pea
  • 1/2 cup corn
  • 1/2 cup lotus seeds or chickpeas
  • 2 stems scallion
  • a few sprigs of cilantro
  • 3-4 crab sticks
  • 2 salted yolks or 1 egg
  • 6-8 dried shrimps or small prawn
  • 1/2 cup diced calamari
  • 1/2 cup diced ham
  • 1/2 cup diced sausage
  • 1/2 cup roasted pork optional
  • 2 cloves garlic
  • 2 Tbsp chicken stock
  • 1 Tbsp Tamari soy sauce
  • 1/2 tsp ground pepper
  • salt & seasoning to taste
  • vegetable oil



  • Make sure cooked rice is chilled before hand, using left over rice is recommended. Follow this
    guide on how to cook and prepare rice for fried rice.
  • In a clean bowl, mix 2 cups cold cooked rice with finely diced beet and 2 Tbsp chicken stock.
  • If you're using salt yolks, marsh them well and mix with cold rice; otherwise just throw in 1 egg and mix them well. Use your hand to knead and make sure all rice grains are coated evenly without broken them. Set aside.
  • Soak dried shrimps (if use).
  • Separate white and green parts of scallion. Finely chop them.
  • Dice and chop everything else.


  • Whisk 2 eggs to fluff a bit.
  • Put a large surface skillet over medium to low heat, when hot, add a tablespoon of vegetable oil then pour 1/2 the whisked egg in evenly to create a thin omelette layer. Turn and pan the skillet so that the egg liquid fully covers its surface.
  • Gently flip omelette upside down to fry the other side or cover with lid.
  • When done, carefully transfer the omelette out onto a flat surface to cool down. You can do this by peeking one corner/small area at a time. The whole thing should fall out easily.
  • Repeat the above step for the second omelette round.

Rice and toppings

  • Heat 1 Table spoon of vegetable oil in wok or large sauce pan over high heat.
  • When hot, add the chopped white scallion, stir to saute still soften.
  • Add the mixed cold rice into pan. Stir often till quite dry (2 - 3 minutes).
  • Add all the chopped and diced vegetable, calamari and protein. Stir to mix well.
  • When the mixture dry a bit, add soy sauce. Keep stirring well why frying, use a spatula to fold, stir, lightly damp the ingredients apart if they stick together.
  • When rice is done frying (dry, crisp, and doesn't stick) and all other topping is well cooked, adjust season to taste.
  • Finally add chopped green scallion and ground pepper, fully stir and remove from heat.

Craft and Serve

  • Place an omelette round over a soup bowl. Use your hand to carefully indent inside it.
  • Spoon in fried rice, fold and tuck omelette ends to fully stuff the rice inside.
  • Quickly grab a serving plate to cover the bowl opening. Flip the whole thing up side down so that the omelette ends is at the bottom.
  • Use a scissor or paring knife to cut the omelette top into small triangular sections. Fold these down to create the crown with fried rice inside.
  • Garnish and decorate with available toppings.
  • Serve them hot.